Corn tortillas I made when I was young with my paps. enjoy these with me, my children.

Ingredients

• 1.5 cups Masa Harina (fine corn flour for tortillas)
• 0.5 teaspoon Salt (adds flavor)
• 1 cup Hot Water (boiling water helps the masa hydrate)
• 1 teaspoon Additional Water (add as needed if dough is dry)

Instructions

1. Measure dry ingredients

   Place 1½ cups of masa harina into a mixing bowl and add ½ teaspoon of salt. Stir to combine.

   Time: PT2M

2. Add hot water

   Boil 1 cup of water, then pour it over the masa mixture. Stir quickly with a spoon until a dough forms.

   Time: PT5M

3. Adjust dough consistency

   If the dough feels dry, add water one teaspoon at a time, mixing after each addition, until the dough is soft but not sticky.

   Time: PT2M

4. Portion dough

   Divide the dough into 1‑ounce (≈28 g) balls. You can use a kitchen scale for accuracy.

   Time: PT3M

5. Preheat skillet

   Place a cast‑iron skillet over high heat until it is very hot (about 400°F).

   Time: PT3M

   Temperature: 400°F

6. Press tortillas

   Lay a piece of plastic wrap on the bottom of the tortilla press, place a dough ball in the center, cover with another piece of plastic, and press firmly to flatten into a thin circle.

   Time: PT5M

7. Cook tortillas

   Transfer the pressed tortilla to the hot skillet. Cook for about 40 seconds, flip, and cook another 40 seconds until light brown spots appear.

   Time: PT1M

   Temperature: 400°F

8. Keep warm

   Stack cooked tortillas on a clean kitchen towel, cover with another towel to retain heat.

   Time: PT2M

9. Store leftovers

   If not serving immediately, wrap the tortillas in plastic and store in the refrigerator for up to 3 days, or freeze for up to 2 months.

   Time: PT0M

Nutrition Facts

Calories

50

Protein

1 g

Carbohydrates

12 g

Fat

0.5 g

Fiber

2 g